{"id":47975,"date":"2026-01-28T15:56:46","date_gmt":"2026-01-28T10:26:46","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=47975"},"modified":"2026-01-28T15:56:46","modified_gmt":"2026-01-28T10:26:46","slug":"vegan-spinach-artichoke-dip","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/vegan-spinach-artichoke-dip\/","title":{"rendered":"Vegan Spinach Artichoke Dip"},"content":{"rendered":"\n

This is hands-down the creamiest vegan spinach artichoke dip<\/strong> you\u2019ll ever make, and you'd never guess it's completely dairy-free! A true party platter classic, this easy artichoke dip comes together in just 30 minutes and disappears even faster!<\/p>\n\n\n\n

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If easy dips and sauces<\/a> are your thing, you'll love this rich and creamy dip with a hearty texture from spinach and artichokes. Made with simple pantry ingredients and no complicated steps, this dip is perfect for game nights, parties, or whenever you're craving a cozy, crowd-pleasing appetizer - vegan or not! <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Rich and packed with flavor, the spinach and artichoke dip is everything you love about a classic appetizer, made completely plant-based.<\/p>\n\n\n\n

\u2728 Creamy without dairy. The blended cashews create a velvety base that rivals traditional dips. And it\u2019s wholesome. No mayo, no cream cheese, no processed ingredients.<\/p>\n\n\n\n

\u2728 Not only is this dip dairy-free, but it's also naturally gluten-free. Perfect for those with allergies or dietary restrictions.<\/p>\n\n\n\n

\u2728 Cozy, comforting, and honestly hard to stop eating. Serve it on a cheese board<\/a> with sweet potato crackers<\/a> and a crusty\u00a0easy everyday bread<\/a>, and watch it disappear faster than you expect.<\/p>\n\n\n\n

\u2728 The recipe is very make-ahead friendly. You can prep this a day early and just pop it in the oven when your guests arrive.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Cashews<\/strong>: These are the base of our sauce. And the answer to \u201cwhat to use instead of mayo in spinach artichoke dip?<\/em>\u201d When soaked and blended, they create a smooth, creamy base that replaces dairy beautifully.<\/p>\n\n\n\n

Artichokes<\/strong>: Use the canned or jarred kind (drained and rinsed). They bring that perfect, signature tang.<\/p>\n\n\n\n

Spinach<\/strong>: I used baby spinach. You can also use regular spinach. Frozen spinach works well, too - just thaw it and squeeze out excess water. <\/p>\n\n\n\n

Nutritional yeast<\/strong> is the secret to that savory, cheesy, umami flavor we all crave.<\/p>\n\n\n\n

Dijon mustard<\/strong> is the zing that cuts through the richness of the cashews.<\/p>\n\n\n\n

Lemon juice <\/strong>brightens the taste and keeps the dip from tasting heavy.<\/p>\n\n\n\n

Garlic<\/strong>: Because what is a dip without garlic!<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

This vegan spinach and artichoke dip is a great canvas for extra flavor. Saut\u00e9 onions and add them for more flavor. Green onions or herbs like cilantro and parsley are great for that fresh taste.  Fold in some chopped jalape\u00f1os or a pinch of red pepper flakes for some heat.<\/p>\n\n\n\n

If you can't do cashews, you can substitute them with silken tofu. <\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Vegan Spinach Artichoke Dip<\/h2>\n\n\n\n

Recipe Video<\/h3>\n\n\n\n\n
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Step-By-Step Instructions<\/h3>\n\n\n\n
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Step 1:<\/strong> Soak cashews in hot water for 5 minutes. Drain well.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> Combine drained cashews, garlic, nutritional yeast, mustard, lemon juice, olive oil, water, salt, and pepper in a blender. Blend until smooth and creamy.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Bring a pot of water to a boil. Add the spinach for just 5-10 seconds. Transfer to a bowl of iced water. Drain well.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Squeeze out excess water and chop the spinach finely.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> In a large bowl, combine the chopped spinach, drained and chopped artichokes, and the cashew sauce.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> Transfer the mixture to a greased cast-iron pan. Bake for 10-15 minutes until golden and bubbly. Serve warm!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n